Yield: Yields 6 to 7 cups.
More garnish ideas
Try any of these instead of, or in addition to, the tomatoes, basil, and sour cream in the soup recipe: crème fraîche, fresh marjoram or thyme leaves, snipped fresh chives, a drizzle of basil oil, raw or seared corn kernels, toasted pepitas, a sprinkle of smoky Spanish paprika (pimentón), thinly sliced fresh jalapeño or serrano.
It's the corn stock and corn 'milk' that makes this so yummy- use those techniques to create your own amazing corn soup. For herbs, I used a sprinkling of fennel seed, chopped fresh sage (1tsp loosely packed), red pepper flakes and a little fresh thyme this time around, in addition to 1 tsp chopped fresh ginger. It was as delicious as the original recipe.
This is fantastic; I agree with the other reviewer to use chile flakes rather than cayenne, especially if you like spiciness. For me, it was not enough, just a pinch of cayenne? I used 1/4 teaspoon chile flakes, and even that was mild. Be sure to read all the directions carefully and the reviews too. I made one error in the preparation, but it did not detract from the deliciousness of it.
A very nice soup; I added some fresh ginger and fennel and used an immersion blender to puree it. Very rich tasting for a dairy-free soup (I topped only with tomato and basil).
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